Mom’s Quinoa Salad

Perfect for family gatherings

Two weeks ago I shared Dad’s One Pot Spanish Rice. This week I’m sharing Mom’s Quinoa Salad.

Sorry this week’s recipe is so late. My parents were visting me the past week and I didn’t have any time to film, let alone cook! So this week I’ll share what my mom made me.

This is my mom’s favourite recipe to make when we have family over. I don’t know what the reason is, but my hypothesis is:

• it’s easy,

• and it’s been well liked in the past,

• which is a good indication that it will be well liked in the future at family gatherings.

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Mom’s Quinoa Salad

Serves: 6 - 8 as a main course, or about 10 - 12 as a side
Prep time: 10 minutes
Cook time: 20 minutes (or more, if you use a rice cooker)

Tools:

• A large pot

Ingredients

Quinoa

• 2 cups quinoa, uncooked

• 4 cups water

• 1/2 tsp salt

• pinch of ground pepper

Remainder

• 1 can black beans, rinsed and drained

• 2 tbsp balsamic vinegar

• 1 red pepper, finely chopped

• 4 green onions, finely chopped

• 1/4 cup fresh cilantro, chopped

• 1/4 cup lime juice

• 1/2 cup olive oil

• 1/4 tsp cumin

• 1 tsp red pepper flakes

• 1 garlic clove, minced

• salt and pepper to taste

Method

1. Make the quinoa: rinse it with cold water and drain well.

   1. Option 1: Cook in a rice cooker. Put quinoa in the rice cooker along with the water (4 cups), 1/2 tsp salt, and pinch of ground pepper. Cook.

   2. Option 2: Cook on the stove top. Put quinoa in a medium pot along with the water, salt, and pepper. Bring to a boil, then turn down the heat and let simmer covered for 17 minutes. Take off the heat after 17 minutes is up, and uncover the pot to let it cool completely.

2. While the quinoa is cooking, make the sauce:

   1. Whisk the lime juice, olive oil, cumin, red pepper and garlic.

   2. Taste the sauce.

   3. Add salt and black pepper.

   4. Taste.

   5. Add salt and black pepper.

   6. Repeat until satisfied.

3. While the quinoa is cooking (or cooling):

   1. Toss the beans and vinegar together in a large mixing bowl.

   2. Add the red pepper, green onion, cilantro, black beans, and quinoa (once it has cooled).

   3. Mix together.

4. Add the sauce to the mixing bowl. Mix everything together.

5. Enjoy!

Mom's Quinoa Salad

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• Meal prep this! Make a triple batch. It keeps well in the fridge for about 5 days to a week. And it tastes even better when it has sat overnight, as that lets the flavours marinate.

• Make it (even) tastier: Add a tahini dressing to it. Try mixing together the following, and pouring it over the salad. Adjust as desired:

  • 1/4 cup tahini

  • 1/2 tsp cumin

  • 1/2 tsp salt

  • 1/2 tsp sugar

  • 3 tbsp water (more or less depending on how thick you like your sauce)

• Roast the red pepper: Instead of one fresh red pepper, try dicing up two red peppers (they will shrink when cooked) and using that instead. It’s easy enough as you just have to add the extra step of putting the red pepper into the oven.

  • Roast at 425 degrees F, for about 18 to 20 minutes or until roasted to your liking.

• Add more protein: Double the amount of beans. Or add a can of chickpeas in addition to black beans.

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• Quinoa: You could use rice if you like. I don’t think it’ll turn out as well, but it’s doable.

• Black beans: Use chickpeas, white beans, or whatever protein. Cubes of firm tofu could work too.

• Red pepper: Green pepper, carrots, or another other vegetable could work here. Red pepper is nice though because it’s sweet, and because it adds a nice colour.

• Cilantro: If you don’t enjoy the taste of cilantro, then feel free to omit.

• Lime juice: Sub lemon juice in a 1:1 ratio.

• Red pepper flakes: Sub chili flakes.

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